Fire in the Bowl: Favorite Chili Recipes and More!

Overview

In the popular recipe-card size Stocking Stuffer series format, Fire in the Bowl: Favorite Chili Recipes and More is chock full of the best spicy mild-to-hot recipes and side dishes you'll ever find. The cover features hot chili peppers from Western Mexico on a plate from a beach vendor. The back cover features a red chili wreath, made only from fresh bright red piquin peppers grown for centuries in the Mesilla Valley region of southern New Mexico. Fire in the Bowl: Favorite Chili Recipes and More is compiled by ...

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More About This Book

Overview

In the popular recipe-card size Stocking Stuffer series format, Fire in the Bowl: Favorite Chili Recipes and More is chock full of the best spicy mild-to-hot recipes and side dishes you'll ever find. The cover features hot chili peppers from Western Mexico on a plate from a beach vendor. The back cover features a red chili wreath, made only from fresh bright red piquin peppers grown for centuries in the Mesilla Valley region of southern New Mexico. Fire in the Bowl: Favorite Chili Recipes and More is compiled by Carol Blakely of Texas. Carol grew up helping her mother and grandmother in the kitchen beginning around the age of seven. By the time she was eleven, she was preparing a complete Sunday dinner for her large family. In the late 1990s, she turned to the Internet to share her love of food and cooking with her web site, The Jalapeño Café. The Jalapeño Café is devoted to Southwestern and Mexican cooking, with music, poems, and images about food and life styles in the Southwest.

Favorite Chili Recipes and More includes a Chili heat scale, a guide to the chilis used in this cookbook, appetizers, salads, salsas, sandwiches, meat lovers' chili, chili USA, vegetarian chili, side dishes, breads, rolls, biscuits, sweet treats and beverages. Photographs of peppers and drawings are placed throughout the book. Everyone in Texas knows a Bubba. He's the good ole boy in a cowboy hat driving a pick-up truck with a rifle in the back window and a cooler on the floorboard.

Bubba's Chili
3 pounds coarse ground beef
3 onions, chopped
4 cloves garlic, minced
6 tablespoons chili powder
2 teaspoons cayenne pepper
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
2 (8-ounce) cans tomato sauce
2 (10-ounce) can Rotel® tomatoes
1 packet Goya Sazón® Seasoning
1 (16-ounce) can kidney beans
2 tablespoons Tabasco® Sauce
6 pack beer

Brown meat in a heavy skillet. Add onions and minced garlic, cooking until onions are limp. Add chili powder, cayenne pepper, paprika, cumin and oregano and mix well, cooking another minute or two. Add tomato sauce, Rotel® tomatoes, Sazón® seasoning, kidney beans, Tabasco® sauce and 1 can of the beer. Season to taste with salt and pepper. Bring to a boil, lower heat and cook on low until done. As the chili cooks, drink the remaining beer. The longer the chili cooks and the more beer you drink, the better the chili will taste. Serves 6 to 8. Please cook and drive responsibly.

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Product Details

  • ISBN-13: 9781932043648
  • Publisher: Penfield Books
  • Publication date: 8/10/2010
  • Format: Spiral Bound
  • Pages: 178

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